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Roast Sirloin (Mørbradstek)

Mørbradstek is treated like a thick roast but cooked for less time (1½–2 hours) in a well-maintained oven heat; the sirloin is pounded and the fat should cover the tenderloin. The pan juices are skimmed and used as sauce, optionally strengthened with stock made from browned bones or bouillon cubes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 165 (falt i det fri)

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About the dish

The mørbradstek is the saddle cut with both tenderloin and sirloin, and Erken shows that it is treated like a thick roast but with a shorter cooking time. The passage about sauce from crushed bones or a bouillon cube shows how the pan juices alone rarely sufficed.

How to make it

  1. 1

    Preparation

    Wash and dry the roast. Pound the sirloin a little before placing the roast in the oven. Make sure the tenderloin is covered by the fat, or it will turn dry.

  2. 2

    Roasting

    Place the roast in the pan and put it in a well-heated oven. The heat should not be too strong, but even and well maintained.

  3. 3

    Turning

    After 1 hour, turn the roast, baste it with the pan juices, and continue roasting for about 1 hour. A sirloin roast needs 1½–2 hours in all.

  4. 4

    Simple sauce

    Skim the fat off the pan juices and serve them as sauce. If you like, rinse the roasting pan with a little water — provided the juices are not burnt — and reduce it.

  5. 5

    Stock for the sauce

    If the pan juices are not enough, make stock: brown crushed bones in fat in a pan, put them in a pot, and pour on enough lightly salted, lukewarm water to cover the bones. Pour in the juices from the roast. Reduce well — the longer, the better — and strain. Alternatively, dissolve a couple of bouillon cubes in boiling water.

Changes from the original

The original has no separate ingredient list; quantities are therefore given at discretion as modern measures based on the text (the roast itself given without a quantity). Oven temperature is stated in degrees, and "Maggi bouillon cubes" is written as bouillon cubes.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 165) → 1949 (korrekturlest, s. 193)~58% av teksten endretfjernetlagt til
Mørbradstek salt litt vand til skyen ben til kraft eller et par maggi-buljongterninger. Mørbradsteken behandles som tyksteken. tykksteken. Den ytre filet bør bankes litt, litt før steken sættes settes i ovnen. Mørbradstek trænger trenger noget kortere steketid, steketime, fra 1½ til 2 timer. Fileten maa bør være dækket dekket av fettet til beskyttelse under stekningen. stekingen. Underfileten, som er stekt før ytterfileten, vil ellers bli tør. Ilden maa tørr. Varmen må ikke være for sterk, men godt vedlikeholdt. Mørbradsteken vaskes, tørres, lægges i panden, som sættes ind i den sterkt ophetede ovn. Efter 1 times forløp vendes steken, dryppes med skyen og steker endnu ca. 1 time. Til saus serveres kun skyen, hvorav fettet først maa skummes. Den bedste beste saus faar får man ved at å skylle stekepanden stekepannen med litt vand, forutsat vann, forutsatt at skyen i panden pannen ikke er brændt. brent. La dette koke ind. inn. Som regel faar får man for litet lite saus kun bare av skyen; man maa må da tilsætte tilsette kraft, kokt paa på knuste ben, eller ben eller, et par maggi-buljongterninger buljongterninger opløst i kokende vand. vann. Benene brunes i fett paa pande, haves derefter på panne, hasderefter i en gryte, paaheldes saa påhelles så meget let lett saltet, lunkent vand, vann, at benene er dækket, dekket, heri heldes helles skyen fra steken. Kokes godt ind, inn, jo længere des lengere dess bedre, siles og er færdig ferdig til bruk.

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Frequently asked questions

How long should the sirloin roast cook?
From 1½ to 2 hours — somewhat shorter than a thick roast. The roast is put in a well-heated oven, turned and basted with the pan juices after about 1 hour, and then roasts for about 1 more hour.
Why should the tenderloin be covered by the fat during roasting?
The fat protects the meat. The tenderloin finishes cooking before the sirloin, and without the layer of fat it turns dry.
What is served as sauce?
Only the pan juices, which must first be skimmed of fat. For stock, use bones or a couple of bouillon cubes, and a little water is added to the juices.
What should be done to the sirloin before roasting?
The sirloin should be pounded a little before the roast goes into the oven. The roast is first washed and dried, then placed in the pan.

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